AuthorMarla MeridithWe love this super healthy Vegan Avocado Spinach Soup recipe, it's filled with flavor, healthy fats and vitamin packed. Delicious any time of the year!
3 tbsp olive oil
2 shallots, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
8 cups, packed fresh baby spinach
4 cups low-sodium vegetable broth
2 ripe avocados, pitted, peeled and sliced
2 tbsp freshly squeezed lemon juice
top with
chopped italian parsley
chopped toasted walnuts
1
Heat the olive oil over medium heat in a large dutch oven or soup pot. Sauté the shallots for 5 minutes, stirring so they cook evenly. Add the garlic and tumeric, cook for another minute. Add the spinach and sauté for 3-4 minutes until wilted, mix to combine.
2
Pour in the broth, bring to a boil. Add in the avocado and lemon juice. Cook a few more minutes.
3
Remove the soup from the heat and let cool a few minutes. Carefully pour the soup and purée in a blender or with an immersion blender until smooth.
4
Serve soup hot, topped with parsley and walnuts.
CategoryAppetizers, Avocado, Courses, Dairy Free, Diets, Gluten Free, Grain Free, Main Ingredients, Paleo, Soups, Spinach, Vegan, VegetableCuisineAmericanCooking MethodBlending, Sauteeing
Ingredients
3 tbsp olive oil
2 shallots, chopped
2 cloves garlic, chopped
1 tsp ground turmeric
8 cups, packed fresh baby spinach
4 cups low-sodium vegetable broth
2 ripe avocados, pitted, peeled and sliced
2 tbsp freshly squeezed lemon juice
top with
chopped italian parsley
chopped toasted walnuts
